Grandma's Chicken And Dumpling Soup Recipe

Step 1

Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth.

Step 2

Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours.

Step 3

About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.

Things You'll Need

********Chicken Broth*******
  • 1ea Fryer (2 1/2 - 3 lb chicken)
  • Cut up into small pieces.
  • 6c Cold water
  • 3ea Chicken boullion cubes
  • 6ea Peppercorns
  • 3ea Whole cloves
**********Soup Base*********
  • 1cn 10 3/4 oz. chicken broth
  • 1cn 10 3/4 oz. cream chick. soup
  • 1cn 10 3/4 oz. cream mush. soup
  • 1c Chopped celery
  • 1 1/2c Chopped carrots
  • 1/4c Chopped onion
  • 1c Chopped potatoes
  • 1ea Small bay leaf
  • 1c Fresh or frozen peas
  • 1ts Seasoned salt
******Feather Dumplings*****
  • 2c Flour
  • 1ts Salt
  • 4ts Baking powder
  • 1/4ts White or black pepper
  • 1ea Egg, well beaten
  • 2tb Melted butter
  • 2/3c Milk

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